Not only are these Thai Chicken Wings succulent and juicy, they’re slightly crispy, caramelized and sticky deliciousness. They’re a little messy – especially if you like to dip, like we did! 🙂

I wrote this recipe so you can have some options in your ingredients – both to customize to your taste and heat level (hint: the heat dissipates a bit with the marinating and the sugar helps offset the heat, so these, using one chili have just a little zing) and I also wanted give you ingredients that you might have at your store – or in your kitchen.

If you follow the somewhat fussy in and out of the oven and turning over and basting as listed in the recipe, you’ll have a great chicken wing. Imho, a baked can never quite be as good as a fried wing, but you’ll get a good crisp, chewy exterior and moist interior. I’ll be adapting the method for future chicken wings, it worked so well.

Chicken Wings can be tricky to shop for – I wrote a post devoted just to shopping for wings, years ago. Any Asian ingredients are often on sale during January, often unadvertised, to coincide with the dates of various New Years – but if you have an Asian market anywhere near you, that’s the place to shop for those ingredients.

Pour 1 cup of marinade in a container (will serve as the glaze, later) and add the chicken to a Ziploc bag. Pour the remainder of the marinade into the bag, massage through and refrigerate for two to three hours at least; overnight is better. Turn the bag over now and then.

When ready to cook, preheat oven to 400 degrees F. Line a baking sheet with foil (for easy clean up) and set a rack on top of the sheet.

Remove the wings from the bag, discarding excess marinade. Pat dry and lay across the oven rack, arranging the large ends of the drummettes so they are on the outside edges.

Bake for about 15 minutes and in the meantime, heat the reserved sauce in a small saucepan to boiling. Continue to boil until reduced by about half, remove from heat and divide into two small dishes. Set aside one dish for a dipping sauce, use the other to baste the chicken.

After the 15 minutes is up, remove the chicken, baste the chicken, turn and baste the top side. Replace the chicken in the oven for 10 minutes.

Remove the chicken again (and set the oven to broil, arranging a rack about five inches from the heating element) and baste the tops of the chicken pieces one more time. Replace in the oven and broil for about 4 minutes. Remove the chicken again, turn over, baste the (now) top side and broil for an additional 4 minutes.

When broiling, watch closely; ovens can vary in temperature. Broil until golden brown with some caramelized spots.

Arrange wings on a platter. Serve the remainder of the sauce as a dipping sauce as is or combine the sauce with a little more Sweet Chili Sauce. Garnish with Cilantro and green onion or chives.

Nutrition Facts (estimated)

Servings5.0

Amount Per Serving

calories477

% Daily Value *

Total Fat 28g

43%

Saturated Fat 8g

38%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Trans Fat 0g

Cholesterol128mg

43%

Sodium942mg

39%

Potassium50mg

1%

Total Carbohydrate26g

9%

Dietary Fiber0g

2%

Sugars21g

Protein32g

64%

Vitamin A

16%

Vitamin C

5%

Calcium

2%

Iron

10%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

While I have less draft posts to get rid off than you, I have thousands of recipes to try and this one is now one of them. These will be an absolute favorite!! I am also not a huge fan of chicken wings (I love thighs more), but that marinade is so amazing!!😍

Great photos Mollie!! they look so irresistible!! The think Kraig will be a fan! and- don’t you love that Thai sweet chili sauce. Good on everything. Happy weekend coming up. Any plans? We’re having my mom’s birthday dinner in the back yard. She’ll be 86! hugs!

My grand son loves these and would demolish the whole lot at great speed and all that is left is a cleaned bone he eats everything the gristly bit all the poor dog gets is a completely stripped bone. It’s the Thai in
them..leave nothing 🙂

When I was growing up in the midwest (farm country) I think it was a generational thing – my grandparents and people of that age always picked up the bone of whatever we were eating and cleaned everything off it. Then the next generation, not so much. I was a working mom so I made the kids a lot of boneless skinless chicken breast (so fast and easy to make after work) so they didn’t like things with bones in them for a long time.

My husband LOVES wings too. I like them but am just as happy with their boneless counterpart and those are a whole lot less messy. But these look so good and sticky I am going to have to make them when football season kicks up!

I love wings and can eat a LOT at a sitting. Still remember when restaurants used to have great deals on 25 or 50 wings with mild, medium, hot and CRAZY hot sauces. And the Buffalo wings … delicious. Now that you’re paying more for wings per pound than for chicken breasts I rarely buy them. Your Thai wings make my mouth water.